Artichoke Egg Salad
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 artichoke (s)
- 3 egg (s), hard-boiled
- 3 tablespoon mayonnaise
- 1 teaspoon mustard
- 1 tablespoon parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the artichokes in hot water for 20 minutes, then drain in a sieve and allow to cool.
- Now remove the leaves and hay from the artichokes and cut into small pieces. Chop the eggs and mix with the mayo, mustard and parsley, season to taste and season with salt and pepper to taste. Finally add the artichokes to the egg salad.
- Serve with a warm baguette.
- Tip:
- At buffets you can also fill the artichoke hearts with the egg salad.
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